Method
* Add melted butter to crushed biscuits and mix well. Add nuts and just enough milk to bind lightly. Spread at the bottom of 8-9″ loose bottom cake tin. Press well with the back of a steel bowl. Refrigerate to set.

* Warm the strawberry puree on low heat. Add the hot china grass into the warmed strawberry puree, stirring well with the other hand.

* Add the strawberry mixture to the yogurt-cream mixture and beat well to mix properly. Add colour if required. Check sugar, add more if required, depending on the sourness of yogurt and fruit. Pour over the biscuit crust in the tin. Keep in the fridge for at least 4-6 hours or till set.

* To decorate, sprinkle 1 tbsp powdered sugar on sliced strawberries. Mix gently and cover the top completely with strawberries.

Note: If fresh strawberries are not available, use ½ cup strawberry crush. Since the crush has sugar in it, omit the sugar. Warm the crush mixture before adding china grass.